Sliced Foie Gras

Foie gras is French for “fatty liver” and that is exactly what it is: fattened duck liver, usually from the Moulard breed. It is prized by many for its famously buttery, soft, creamy texture, achieved by finishing the ducks on a corn mash through a process known as gavage. It’s an ancient technique that takes advantage of the ducks’ natural ability to store excess energy in their livers before flying south for the winter. The Egyptians and the Romans typically fattened duck livers with figs.

A whole goose or duck foie gras is the best quality foie gras available. It is a lobe of extra fresh foie gras, deveined and then seasoned simply (with no other ingredients than spices such as pepper and salt). Once cooked it is sterilized so that it can be safely stored for several years at room temperature.